Directions:
- For crust: Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form. Transfer to a medium bowl. Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap disks in plastic wrap and chill for at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
- For filling: Preheat oven to 325°F. Combine broth, 1/2 chopped onion, 1 chopped garlic clove, whole peppercorns, thyme, and bay leaves in a medium pot. Add pork shoulder; season with salt and pepper. Bring to a simmer over medium heat.
- Cover pot. Transfer to oven; braise until pork shoulder is tender and shreds easily, about 2 hours. Remove from oven; let cool.
- Transfer pork shoulder to a work surface. Shred meat with your fingers and transfer to a medium bowl. Strain pan juices through a fine-mesh sieve; add 1/2 cup juices to pork; discard solids in strainer.
- Melt butter in a large skillet over medium heat. Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5-7 minutes. Add mushrooms; cook, stirring often, until almost all liquid is evaporated, 5-7 minutes. Add wine; stir, scraping up browned bits. Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes.
- Add ground pork, cinnamon, and cloves. Cook, stirring to break up into small pieces, until pork is cooked through, about 5 minutes. Add potato. Cook until potato is soft, about 10 minutes. Remove from heat. Stir in shredded pork with juices. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
- Roll out 1 dough disk on a lightly floured surface into a 12 round. Transfer to pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10 round. Place dough over meat filling. Fold overhang over top crust and crimp edges. Brush crust with egg yolk. Cut three 2 slits in top crust. Chill for 1 hour.
- Preheat oven to 400°F. Bake tourtière for 30 minutes. Reduce heat to 350°F; bake until crust is golden brown and filling is bubbling, 40-50 minutes. Let cool for 20 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1365.63 Kcal (5718 kJ) | ||
| Calories from fat | 904.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 100.49g | 155% | |
|---|---|---|---|
| Cholesterol | 253.87mg | 85% | |
| Sodium | 629.36mg | 26% | |
| Potassium | 1140.08mg | 24% | |
| Total Carbs | 63.54g | 21% | |
| Sugars | 2.09g | 8% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 45.51g | 91% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 2.6mg | 14% | |
| Calcium | 64.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 279.65 Kcal (1171 kJ) | ||
| Calories from fat | 185.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.58g | 155% | |
|---|---|---|---|
| Cholesterol | 51.99mg | 85% | |
| Sodium | 128.88mg | 26% | |
| Potassium | 233.46mg | 24% | |
| Total Carbs | 13.01g | 21% | |
| Sugars | 0.43g | 8% | |
| Dietary Fiber | 0.73g | 14% | |
| Protein | 9.32g | 91% | |
| Vitamin C | 1.1mg | 9% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.5mg | 14% | |
| Calcium | 13.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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